The vegan dessert I had planned was almond biscuits with rose water buttercream wedged in between. But that didn’t happen.
Apparently it is very difficult to make a vegan buttercream that involves rose water. Ifailed. Three times.
So I had to come up with plan B. Said almond biscuits fresh strawberries, perfectly ripe mango and a splosh of rose water on the fruit. Nice too, but not what I had in mind.
Oh well, shit happens sometimes, and the best you can do is to make it work with what you’ve got.
100 g ground almonds
3 tbsp sesame seeds
100 ml caster sugar
100 g margarine
2 tbsp plain flour
1 tbsp soy milk
1 tsp ground cardamom
Melt the maragine in a sauce pan, add the other ingredients. Cook for a few minutes while stirring, until you have an even batter. Place dollops of teaspoon size onto a baking sheet, with plenty of space in between. Bake for 6 mins, 175C, leave to cool on a flat surface, then store in an airtight container.